Raw Chocolate Pumpkin “Cheesecake”

My sweet tooth strikes again! My husbands birthday cake is gone, Thanksgiving is coming up and I had to combine my love of pumpkins and chocolate into this delicious Raw Chocolate Pumpkin Cheesecake! I am at a loss for words, not sure what else to say…
If you want something a little less rich and more pumpking/less chocolate you can leave off the chocolate ganche topping and just top with chopped pecans or a dusting of cinnamon or pumpkin pie spice.

Raw Chocolate Pumpkin “Cheesecake”

Makes a 9″ springform pan, 12-16+ servings

Crust chocolate crust:

1 c pecan meal (ground up pecans, measure after ground)

5 medjool dates, pitted

1/2 c raw cacao powder

pinch sea salt

1 tsp vanilla

1/2 tsp cinnamon

Pumpkin filling:

2 c raw cashews, cashew pieces (soaked 4 hours or overnight)

1/2 c maple syrup or raw agave

3/4 c pumpkin puree (not pumpkin pie filling)

juice of 1 lemon

pinch of sea salt

1/2 c coconut oil, liquid state

1 tsp pumpkin pie spice

Top layer:

1/2 c raw agave

1/2 c coconut oil, liquid state

1 c raw cocoa powder

2 tsp vanilla

1/2 tsp cinnamon

pinch of sea salt

Toppings: Cacao sweet nibs, coarse sea salt, or pecan pieces, optional

Start by soaking your cashews 4 hours or overnight. Place pecan meal, dates, cinnamon, salt, and vanilla into a food processor or Vitamix and pulse till combined. The mixture should stick together when you pinch it. Press mixture into the bottom of a cheesecake pan, if you want to make individual ones you can also use a silicon muffin tin. Place the pan in the freezer while you make the filling. Rinse the cashews and place with the lemon juice, maple syrup or agave, pumpkin, and vanilla into your food processor, or Vitamix, and blend until it starts to get creamy. Add in coconut oil, sea salt, and pumpkin pie spice and blend until smooth and creamy, scraping the sides as needed. Remove pan from the freezer and pour/scoop your filling into the pan on top of the crust. Place in the freezer for 1-2 hours until set. For the chocolate topping mix together (by hand or with a hand mixer) agave, coconut oil, cocao, vanilla, cinnamon, and sea salt until smooth.  I mix it by hand being sure to get all the cocoa powder mixed in. Let sit for a minute or two if there are air bubbles so you get a smooth top. Remove cake from the freezer and spread chocolate over the top. Sprinkle with chopped pecans, cacao sweet nibs, and or sea salt if desired. Place in the freezer for at least 15-20 minutes for the top to set, , this can also be done ahead of time.  When ready to serve remove from the freezer and slice but let sit for about 15-20 minutes to thaw out before serving. Enjoy!

For the drizzle I blended together 4 medjool dates, 1/4- 1/2 c warm water, 1/4 pumpkin puree, pinch sea salt, 1 TBSP pure maple syrup.